A study of the rheological properties of concentrated food emulsions
- 27 January 1995
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 25 (3) , 427-440
- https://doi.org/10.1016/0260-8774(94)00000-y
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Effects of Constituent Concentration on Rheological Properties of Corn Oil‐In‐Water EmulsionsJournal of Food Science, 1991
- Viscosity/Concentration Relationships for EmulsionsJournal of Rheology, 1989
- Viscoelastic properties of concentrated oil-in-water emulsions stabilized by mixed non-ionic surfactantsColloids and Surfaces, 1986
- A novel viscosity correlation for non-newtonian concentrated emulsionsJournal of Colloid and Interface Science, 1985
- RELATIONSHIP BETWEEN VISCOSITY AND FAT CONTENT OF MILK AND CREAMJournal of Texture Studies, 1980